m kies - welcome to the department of food science ... · •haccp plan implemented ......
TRANSCRIPT
M kies
Cornell DRI New Product Competition Team:
Dongjun Zhao (Captain)
Chris Aurand (Captain)
Jihun Kang
Donghao Wang
Tzu-Iuan (Nancy) Chen
Yumin Xu
Team Advisor:
Dr. Carmen Moraru
May 12, 2014
Target Market: Active Baby Boomers
• Aging population: stay fit and active
• Health concerns – Loss of muscle mass
– Bone health [1,2]
• What diet are they looking for? – High protein
– High calcium [3]
Product concept survey:
• Indicates freshness, wholesomeness, convenience, and sounds healthy and nutritious
Females 14
Males 11
[1] GFK Future of Dairy DMI Custom, 2012 [2] “Protein and Healthy Aging”, Innovation Center for U.S. Dairy [3] “Opportunities for Aging Adults and Dairy”, Dairy Research Institute
Product Description
• Refrigerated, ready to eat, high protein, sweet and savory soft cookie sandwich
• Snack or appetizer
• Each serving: 2 cookie sandwiches
• Excellent source of dairy protein and calcium
Sensory Taste Test
• 15 active baby boomers
• 7 point Just About Right (JAR) scale (4 being JAR)
• Final product formulation was modified accordingly
Dough
• Acid whey (liquid)
• Micellar casein
• Whole wheat flour
• Unsalted butter
• Sweet whey protein powder
• Salt
• Potassium sorbate
Filling
• Finely shredded Mozzarella cheese
• Ricotta cheese
• Confectioners sugar
• Sweetened dried cranberry
• Water
• Potassium sorbate
Cranberry Mookies are made from 78% dairy ingredients (before baking)!
Process of Making Cranberry Mookies Ingredient receiving and storage
Ingredient weighing
Making Filling: Finely shredded mozzarella cheese, ricotta
cheese, confectioners sugar, sweetened dried cranberry, potassium sorbate and water
Wet ingredients: Liquid acid whey
Dry ingredients blending: Micellar casein, whole wheat flour,
unsalted butter, sweet whey protein powder, salt and potassium sorbate
Cookie forming
Dough forming
Baking at 350°F for 6min (CCP1)
Packaging (CCP2)
Sandwiching
Product Safety
• HACCP Plan Implemented
–Certified raw ingredients: Certificate of Analysis
–Critical Control Points (CCP)
• CCP1 - Baking (microbiological hazard)
– 350°F for 6 minutes, internal temperature of cookie
> 185°F
• CCP2 - Packaging (physical hazard)
– Metal detector
Shelf Life Study
• Intrinsic product factors – pH 5.63, aw 0.957
• Has 4 week shelf life under refrigerated temperature (4°C)
• Microbial quality – Yeast and mold counts
– Aerobic counts
Shelf Life Study • Sensory acceptability
– 9 point hedonic scale for overall appearance, texture and flavor (6 being like slightly)
– 6 point hedonic scale for off-odor and off-flavor (3 being slight off-odor or off-flavor)
• No changes in product acceptability
Profitability
• Category: healthy cookies and cookie bar
– $909 million in 2012 with an average annual growth of 20% [4]
• Retail price: $2.74 / pack (12 cookie sandwiches)
• Break even point in the 1st year – Projected market share of 0.5% ($4.55 million)
– Projected annual production: 1.66 Million packages
– Initial capital investment: $2 Million
• Future growth – Line extension: other fruit flavors, i.e. Blueberry
Mookies, Raisin Mookies
[4] Cookies and Cookies Bars-U.S. 2013. Mintel Group, Ltd
Challenges Overcame
• Balancing nutrition with taste and texture
– 78% dairy ingredient before baking
– 20% daily value of protein and 24% daily recommended amount of calcium
– Micellar casein, a good protein source, provides a soft cookie texture
– Acid whey, a byproduct, to hydrate cookie dough
• Creating a multi-occasional product
– Maintaining product structure under refrigerated and warmed conditions
– Blend mozzarella & ricotta cheese to attain proper meltability when microwave heated
Cranberry M kies
Nutrition:
High protein and calcium
Sustainability:
Acid whey
Ingredient functionality:
Micellar casein
Versatility:
Choice of refrigerated or
warm
Faculty, staff, and students from the Department of Food Science! Dr. Robin Dando Dr. Olga Padilla-Zakour Dr. Randy Worobo Dr. Alicia Orta-Ramirez Aaron Jacobsen
Acknowledgement